Application Of Tea Polyphenols And Grape Seed Extract To Improve The Quality Of Beef Filling In Quick-Frozen Dumplings

Dumplings are one of the most popular foods among Chinese consumers.With the development of food cold chain,frozen dumplings gradually appear on the table of consumers.However,in the process of transportation,storage and sales,the frozen dumplings dehydration,fat and protein oxidation happens,especially in the process of transporting and selling,temperature fluctuation could accelerate the oxidation of lipid and protein in the meat,accelerates the meat quality deterioration,enhances the sour and hardness of the dumpling stuffing,influence the flavor,in the quality of the frozen dumplings because deterioration.Adding antioxidants can effectively inhibit the oxidation of fat during frozen storage.Because of the potential toxicological effects of synthetic antioxidants on human body,natural antioxidants with high efficiency and safety are welcomed by people.Previous studies have shown that tea polyphenols and grape seed extract can inhibit the lipid oxidation in meat and meat products.Therefore,this study investigated the effect of the above natural antioxidants on the quality of quick-frozen dumpling beef stuffing in the process of freezing and storage,in order to establish the quality maintenance technology of quick-frozen dumpling beef stuffing.This study mainly selected Luxi beef cattle as the raw material,the experiment is divided into two parts.The first part is the single factor experiment,add in beef dumplings tea polyphenols(0%,0.1%,0.2%,0.3%,0.4%,w/w)and grape seed extract(0%,0.1%,0.2%,0.3%,0.4%,w/w)and in cryogenic temperature(-18?),Freeze-thaw cycle temperature(dumplings every three days in-18? and-7? rotation)under two temperature of 0d,30 d,60d and 90 d,the TBARS value of beef filling was measured at each time point.According to the experimental results with the antioxidant effect of the concentration of the two kinds of antioxidants.The second part of the experiment on the basis of the first part of the experimental results,with butylated hydroxytoluene and blank control,explores the tea polyphenols(0.4%),grape seed extract(0.4%),the distribution of natural antioxidant tea polyphenols(0.2% + 0.2%),grape seed extract for frozen dumplings(storage)-18 ? TBARS value of ground beef,p H value,color,quality and structure,Cooking loss,the influence of microorganisms,the sensory quality,etc.The main research results of this experiment are as follows:(1)Compared with the control group,the addition of tea polyphenols and grape seed extract significantly inhibited the fat oxidation of meat atcryogenic temperature(-18?)and fluctuating temperature(P < 0.05).Atcryogenic temperature(-18?),0.4% tea polyphenols and 0.4% grape seed extract had more significant effect on fat oxidation during long-term storage(P < 0.05).At fluctuating temperature,0.4% tea polyphenols and 0.4% grape seed extract had more significant effect on fat oxidation during long-term storage(P < 0.05).The final optimal result of the single-factor experiment was the addition of 0.4% tea polyphenols and 0.4% grape seed extract.(2)Natural antioxidants can effectively improve the quality of frozen dumplings beef filling deterioration.The combination of 0.4% grape seed extract,0.4% tea polyphenols and 0.2% tea polyphenols with 0.2% grape seed extract could significantly reduce the TBARS value of frozen ground beef stuffing(P < 0.05).The effect was 0.2% tea polyphenols and 0.2% grape seed extract combined with > 0.4% grape seed extract and > 0.4% tea polyphenols.0.4% grape seed extract had significant color protection effect(P < 0.05).The combination of 0.4% grape seed extract,0.4% tea polyphenols and 0.2% tea polyphenols with 0.2% grape seed extract could significantly reduce the total bacterial colonies of frozen ground beef(P < 0.05).The effect was 0.4% tea polyphenols > 0.4% grape seed extract > 0.2% tea polyphenols and 0.2% grape seed extract combined.(3)The addition of tea polyphenols,grape seed extract and trehalose in ground beef can improve the water-holding capacity of ground beef,reduce the change of texture,and inhibit the deterioration of sensory quality.The effect of tea polyphenols and grape seed extract on texture and sensory quality of beef filling was worse than that of trehalose.